Roasted Mushroom & Onion Tri-Tip Steak Sandwich
Roasted Mushroom & Onion Tri-Tip Steak Sandwich
Ingredients
For the Sandwich Components
- 1 baguette, made with 65% Hydration Baguette dough, or store-bought
- 8 ounces pepper jack cheese, sliced
- 1 pound portobello mushrooms, roasted and sliced
- 1 1/2 cups caramelized onions, prepared
- 1/2 cup pickled red onions, prepared
For the Tri-Tip Steak
- 1 1/2 pounds tri-tip steak
- 2 tablespoons seasonings, of choice (e.g., salt, pepper, garlic powder, onion powder)
- 1/4 cup butter
- 1 tablespoon fresh herbs, chopped (e.g., rosemary, thyme)
- 1/2 teaspoon spices, of choice (e.g., paprika, chili powder)
For the Seasoned Arugula
- 4 cups arugula, washed
- 2 tablespoons olive oil
- 1/2 teaspoon chili flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For the Garlic Confit
- 1 garlic bulb
- 1/2 cup olive oil, or as needed to cover garlic
- 1 sheet aluminum foil
Instructions
- 1
Preheat your oven to 300°F (150°C). Prepare the garlic confit by chopping off the very top of the garlic bulb, exposing the cloves. Place the garlic bulb in a small oven-safe dish or ramekin. Pour enough olive oil over the garlic to completely cover the bulb. Wrap the dish tightly with aluminum foil.
⏱️ 5 min•🌡️ 300
- 2
Bake the garlic confit in the preheated oven for 45-60 minutes, or until the garlic cloves are very soft and golden brown. Once cooked, remove from the oven and let cool slightly. Once cool enough to handle, carefully squish out the soft garlic cloves from their skins into a small bowl. Mash gently with a fork to create a spreadable paste.
⏱️ 60 min•🌡️ 300
- 3
While the garlic confit is baking, prepare the tri-tip steak. Season the tri-tip generously on all sides with your chosen seasonings (salt, pepper, garlic powder, etc.).
⏱️ 5 min
- 4
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add the seasoned tri-tip steak and sear for 4 minutes on each side until a deep brown crust forms.
⏱️ 8 min
- 5
Reduce the heat to medium-low. Add the butter, fresh herbs, and additional spices to the pan. Continuously baste the steak with the melted butter and herb mixture, flipping occasionally, until the internal temperature of the steak reaches 125°F (52°C) for medium-rare. This should take approximately 10-15 minutes depending on the thickness of your steak. Remove the steak from the pan and let it rest on a cutting board for at least 10 minutes before slicing against the grain into thin pieces.
⏱️ 20 min
- 6
Prepare the seasoned arugula. In a medium bowl, combine the washed arugula with olive oil, chili flakes, garlic powder, salt, and black pepper. Toss gently to ensure the arugula is evenly coated.
⏱️ 5 min
- 7
To assemble the sandwich, slice the baguette lengthwise. Lightly toast the baguette halves in a toaster oven or under a broiler until golden and slightly crisp. Be careful not to burn it.
⏱️ 3 min
- 8
Spread a generous layer of the prepared garlic confit onto both toasted baguette halves. Layer slices of pepper jack cheese over the garlic confit.
⏱️ 2 min
- 9
Evenly distribute the roasted portobello mushrooms over the cheese, followed by the caramelized onions. Arrange the sliced tri-tip steak on top of the onions.
⏱️ 2 min
- 10
Add the pickled red onions over the steak. Finally, top with a generous portion of the seasoned arugula. Close the sandwich, slice into desired portions, and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Mushroom & Onion Tri-Tip Steak Sandwich
For the Sandwich Components
- 1 baguette, made with 65% Hydration Baguette dough, or store-bought
- 8 ounces pepper jack cheese, sliced
- 1 pound portobello mushrooms, roasted and sliced
- 1 1/2 cups caramelized onions, prepared
- 1/2 cup pickled red onions, prepared
For the Tri-Tip Steak
- 1 1/2 pounds tri-tip steak
- 2 tablespoons seasonings, of choice (e.g., salt, pepper, garlic powder, onion powder)
- 1/4 cup butter
- 1 tablespoon fresh herbs, chopped (e.g., rosemary, thyme)
- 1/2 teaspoon spices, of choice (e.g., paprika, chili powder)
For the Seasoned Arugula
- 4 cups arugula, washed
- 2 tablespoons olive oil
- 1/2 teaspoon chili flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For the Garlic Confit
- 1 garlic bulb
- 1/2 cup olive oil, or as needed to cover garlic
- 1 sheet aluminum foil
Instructions
- 1
Preheat your oven to 300°F (150°C). Prepare the garlic confit by chopping off the very top of the garlic bulb, exposing the cloves. Place the garlic bulb in a small oven-safe dish or ramekin. Pour enough olive oil over the garlic to completely cover the bulb. Wrap the dish tightly with aluminum foil.
⏱️ 5 min•🌡️ 300 - 2
Bake the garlic confit in the preheated oven for 45-60 minutes, or until the garlic cloves are very soft and golden brown. Once cooked, remove from the oven and let cool slightly. Once cool enough to handle, carefully squish out the soft garlic cloves from their skins into a small bowl. Mash gently with a fork to create a spreadable paste.
⏱️ 60 min•🌡️ 300 - 3
While the garlic confit is baking, prepare the tri-tip steak. Season the tri-tip generously on all sides with your chosen seasonings (salt, pepper, garlic powder, etc.).
⏱️ 5 min - 4
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add the seasoned tri-tip steak and sear for 4 minutes on each side until a deep brown crust forms.
⏱️ 8 min - 5
Reduce the heat to medium-low. Add the butter, fresh herbs, and additional spices to the pan. Continuously baste the steak with the melted butter and herb mixture, flipping occasionally, until the internal temperature of the steak reaches 125°F (52°C) for medium-rare. This should take approximately 10-15 minutes depending on the thickness of your steak. Remove the steak from the pan and let it rest on a cutting board for at least 10 minutes before slicing against the grain into thin pieces.
⏱️ 20 min - 6
Prepare the seasoned arugula. In a medium bowl, combine the washed arugula with olive oil, chili flakes, garlic powder, salt, and black pepper. Toss gently to ensure the arugula is evenly coated.
⏱️ 5 min - 7
To assemble the sandwich, slice the baguette lengthwise. Lightly toast the baguette halves in a toaster oven or under a broiler until golden and slightly crisp. Be careful not to burn it.
⏱️ 3 min - 8
Spread a generous layer of the prepared garlic confit onto both toasted baguette halves. Layer slices of pepper jack cheese over the garlic confit.
⏱️ 2 min - 9
Evenly distribute the roasted portobello mushrooms over the cheese, followed by the caramelized onions. Arrange the sliced tri-tip steak on top of the onions.
⏱️ 2 min - 10
Add the pickled red onions over the steak. Finally, top with a generous portion of the seasoned arugula. Close the sandwich, slice into desired portions, and serve immediately.
⏱️ 2 min